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Description
Enjoy this delightful Mini Pumpkin Bread with Cinnamon Swirl. It’s perfect for a fall treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl: 1/4 cup brown sugar, 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini loaf pans.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine sugar, oil, pumpkin puree, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, mix brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared mini loaf pans. Sprinkle with half of the cinnamon swirl mixture.
- Pour the remaining batter over the cinnamon swirl and sprinkle with the remaining cinnamon swirl mixture.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can add chopped nuts or chocolate chips to the batter.
- Store the bread in an airtight container at room temperature.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg